Here is a confession: Until recently, I'd never had the classic marshmallow-topped sweet potato casserole. Sure, we had sweet potatoes on Thanksgiving but they were roasted and not marshmallow topped.

Apparently the sweet potato fairy decided that I needed to try this dish. So I looked up some recipes. Most of the recipes I found started with a can of candied yams. To that, they added copious amounts of sugar or coca cola/ginger ale and, of course, marshmallows. I know that this is classically a really sweet side dish. However, for my tastes, the recipes I found looked a bit too sweet. I decided that I wanted to honor this dish but make it without using a canned sweet potatoes, soda or a ton of sugar. . . .

I love cranberry sauce. This year I thought it would be fun to combine the fantastic flavor of pomegranates and cranberries. You only need four ingredients to make this cranberry sauce. The subtle flavor of the pomegranate juice adds a lovely depth to the sauce. If you are looking for a slightly new twist on a classic Thanksgiving dish, this is a fun recipe to try! . . .

I know pie baking can intimidate people. For Thanksgiving, I wanted to create a recipe that used a crumb crust and was so delicious that everyone (even your gluten-eating relatives) would be clamoring for the recipe.

Well, my pumpkin cheesecake pie fits the bill. Not only is it easy to make, it is insanely delicious. For the crust, I use store bought gluten-free gingersnaps. (Of course, you could use homemade gingersnaps, I will leave that up to you!) The crust is then filled with a silky-smooth pumpkin cream cheese filling. Even after a big holiday meal, people will be asking for seconds of this pie! . . .

I love biscuits. Flaky biscuits. Buttermilk biscuits. Yeast-raised biscuits. There is just something wonderful about a bowl of warm biscuits covered with a tea-towel.

This recipe makes exceptionally wonderful biscuits. Now, they aren't "flaky" biscuits. These biscuits are sometimes known as "Baking Powder Biscuits". The outside texture is crunchy while the inside is soft and full of air bubbles.

I hope you can help me. Every year for Thanksgiving, our neighbor, Miss April, brings us a pan of cornbread. The thing is, her cornbread isn't like "normal" cornbread. It isn't dry and crumbly or moist and cakey. Miss April's cornbread is almost eggy. I've never had anything like it! Calling it cornbread seems wrong but since that is what Miss April calls it, that is what I call it.

Now that I am gluten-free, I will have to watch everyone dig into this treat. Miss April was nice enough to give me a copy of the recipe to send to you. Would you please convert this beloved favorite? That way I can make up a batch and eat along with my family.

Holiday Cookie: Gingerbread Boys (NEW) This gingerbread recipe was requested by Anna S. of Mount Clemens. MI. It typifies what I love about baking! This gingerbread cookie recipe is wildly different from my original gingerbread cookie recipe! Where mine is firm and full of molasses, this recipe is buttery and sweet with a nice aroma of spices! I love that in baking you can have almost endless variations of a recipe! And, to be honest, I both of the recipes! Anna's is really a tasty delight and is the only gingerbread cookie I will be making this year. . . . keep reading

Holiday Cookie: Gluten-Free Sables
Slice and bake cookies are not a new baking idea. Rather, the French have been doing it forever with their classic Sables. These tender, delicate cookies are easy to make and taste of butter and vanilla. Before baking, the dough log is coated with coarse granulated sugar, giving the cookies a wonderful sugar-ary crunch. Of course, you can use plain, white coarse sugar. Or you can use colored sugar to celebrate the season.

Apple Cranberry Crisp Recipe I love this apple crisp so much! Honestly, if you can peel an apple, you can make this crisp. The addition of the cranberries gives the sweet crisp a nice "pucker-y" burst of tartness.